Apple Crumble Muffins

APPLE CRUMBLE MUFFINS ⁣⁠🍎 These apple crumble muffins combine all the nostalgic flavours of a classic apple crumble to offer a healthier alternative that’s gluten-free, dairy-free and made from wholesome ingredients! The irresistible crumble topping will have you coming back for more – I love having these for breakfast, cut in half and spread with a thick layer of almond butter 😍

If you like these Apple Crumble Muffins, I think you’ll LOVE my Apple and Blueberry Crumble, Peach and Nectarine Crumble and Banana Bread Pecan Muffins!

P.S. Let me know if you make these on Instagram: @elibrechernutrition – I would love to see your creations!

APPLE CRUMBLE MUFFINS (Dairy-Free, Gluten-Free)

(Makes 10-12 muffins)

DRY INGREDIENTS:

• 100g oat flour (make your own by grinding oats in a food processor)
• 100g coconut flour
• 100g sugar/sweetener
• 1 tbsp cinnamon
• 1 tsp baking powder
• 1/2 tsp bicarbonate soda 
• 1/2 tsp ground ginger
• 1/4 tsp fine sea salt

WET INGREDIENTS:

• 3/4 cup almond milk (or milk of choice)
• 1 tbsp apple cider vinegar
• 1 egg
• 1 apple, finely chopped

CRUMBLE TOPPING:

• 40g oat flour
• 25g ground almonds
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• 1/2 tsp vanilla extract

METHOD:

1. In a large bowl, mix together all dry ingredients.
2. In a separate bowl, crack and whisk the egg.
3. Then add in the milk and vinegar.
4. Stir and set aside.
5. In a third bowl, make the crumble topping by adding all topping ingredients to a bowl and using your hands to mix together.
6. The mixture will be dry at first but keep using your hands until a crumble consistency is formed.
7. Peel and finely chop the apple.
8. Pre-heat the oven to 175 C and grease a muffin tin with coconut oil (or use cupcake cases or a silicone mould).
9. Pour the wet ingredients into the dry ingredients and mix very well (I recommend using your hands again!)
10. Divide the mixture between 10-12 muffin moulds (only filling about 3/4 of the way).
11. Press about 2 tsp chopped apples into the top of each one, and finish by sprinkling the crumble on top and pressing down slightly.
12. Bake for 21-23 minutes, then allow to cool fully before serving.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations! For more dessert recipes, check these recipes out:

• Apple & Blueberry Crumble
• Peach & Nectarine Crumble
• Rocky Roads (vegan)
• Ultimate Banana Bread
• Chocolate Coconut Banana Bread
• Chocolate Sticky Toffee Cups
• Trillionaire Shortbread with Date-Tahini Caramel
• Easy Vegan Biscuits
• Chocolate Cake Pops
• Flourless Triple Chocolate Cake with Sticky Toffee Frosting
• Chocolate Peanut Butter Jelly Cups
• Chocolate Chip Quinoa Granola
• Chocolate Chip Blondies
• 2-Minute Chocolate Protein Mug Cake
• Chocolate-dipped Sweet Potato Chips
• Secret Ingredient Chocolate Mousse
• 3-Ingredients Nutella Truffles
• 3-Ingredient Raw Chocolate Bark
• Peanut Butter Choc Chip Cookie Pie
• Vegan Fudgey Oreo Brownies
• Chocolate Gingerbread Men
• Protein Mocha Muffins
• Cacao, Coconut & Quinoa Clusters
• Banana Bread Pecan Muffins
• Chocolate Caramel Mars Bars
• Banoffee Billionaire Bites
• Peanut Butter Stuffed Biscuits